Skillet Moroccan Chicken
Couscous with Chickpeas and Cilantro
Ingredients
- 2 chicken cutlets (about ¾ lb)
- ¼ tsp salt
- ¼ tsp pepper
- 2 tsp olive oil
- 1 Tbsp jarred minced garlic
- 1 cup grape tomatoes
- ⅓ cup low-sodium chicken broth
- ½ tsp garam masala
- 1 Tbsp chopped fresh mint
- 2 Tbsp 2% reduced-fat plain Greek yogurt
Instructions
- Sprinkle chicken with salt and pepper. Cook in hot oil in a large skillet over medium-high heat 3 minutes per side or until browned. Remove from skillet.
- Add garlic to skillet; cook 30 seconds or until fragrant. Add tomatoes; cook 1 to 2 minutes. Add broth and garam masala; cook 4 to 5 minutes.
- Return chicken to skillet; cook 5 minutes or until sauce is reduced by half and chicken is done. Stir in mint. Serve over couscous; top with yogurt.
Side Dish Ingredients
- ¼ cup whole wheat couscous
- ½ cup canned chickpeas, drained and rinsed
- 2 Tbsp golden raisins
- 2 Tbsp chopped fresh cilantro
- 1 Tbsp jarred minced garlic
- 1 Tbsp extra virgin olive oil
- 1 Tbsp fresh lemon juice
- ⅛ tsp salt
- ¼ tsp pepper
Side Dish Instructions
- Cook couscous according to package directions. Toss together hot couscous, chickpeas, raisins, cilantro, and garlic.
- Whisk together oil, lemon juice, salt, and pepper; toss with couscous.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
289
|
217
|
506
|
| Fat (g) | 9 | 8 | 17 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 41 | 6 | 47 |
| Carb (g) | 6 | 33 | 39 |
| Fiber (g) | 1 | 4 | 5 |
| Sodium (mg) | 389 | 234 | 623 |
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